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- 400 GRAM WHITE
FISH FILLET, cubed
- 500 GRAM CARROTS, peeled and grated
- 3 ONIONS, sliced
- 100 GRAM FLOUR
- 1 CUP
FISH STOCK
- 1/2 CUP OF
MAYONNAISE
- 1/2 CUP SOUR CREAM
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- 500 GRAM WHITE FISH
FILLET, in large chunks
- 2 CLOVES GARLIC, copped
- PIECE OF GINGERROOT,
grated
- 25 GRAM TAMARIND
- 10 CURRY LEAVES
- 1 TSP CUMIN SEEDS
- 2 GREEN PEPPERS, chopped
- 1 TSP MUSTARD SEEDS
- 1 ONION, chopped
- 1 TSP CHILI POWDER
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Dust the fish with a tablespoon
of flour and add pepper and salt to taste. Stir fry the fish 5 minutes. Stir
fry the onions five minutes, add the carrots and fry 3 minutes more. Mix the
sour cream with the mayonnaise. Put one third of the onion mixture in a pan,
add 1/3 of the fish and distribute one third of the mayonnaise mixture on top.
Repeat this twice. Mix the remaining flour with the stock and pour this over
the carrot/fish mixture. Bring this to the boil and simmer for 20 minutes.
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Mix the garlic with the ginger, the chili powder
and salt to taste and rub the fish with this mixture; leave it for one hour.
Soak the tamarind in 1/2 cup of hot water for one hour and press the fluid
out. Stir fry the curry leaves, the onions, the peppers and the mustard seeds for 5
minutes. Add the tamarind fluid and the cumin seeds; put the fish in this
mixture. Simmer for 3 minutes, turn the fish and simmer for 3 more minutes.
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